Courgette Noodle Salad

Courgette Salad
The Kitchen Alchemist


4 large courgettes, sliced lengthways
Juice of 3 lemons
Same volume of extra virgin olive oil
100milliliters rice vinegar
1package feta cheese, crumbled
1bunch fresh basil leaves
200grams oven dried/sun-blushed tomatoes
Sea salt and black pepper
Toasted pine nuts


  1. Combine the lemon juice, rice vinegar, olive oil and mix. If your rice vinegar is not sweet then add 2 tsp sugar also.
  2. In a large mixing bowl place the courgettes and dress with the lemon juice, olive oil and sugar, a sprinkling of sea salt and lots of black pepper. Turn carefully with your hands to make sure it’s all coated and leave for 10 minutes.
  3. Add the remaining ingredients just before serving, again using your hands to mix them – this means the noodles won’t break up as they’re mixed.

Recipe courtesy of Hannah from The Kitchen Alchemist. Hannah is a self-taught cook and photographer.